Here’s What to Cook Every Night This Week (January 22 – 28)

Two words: carrot gnocchi

what to cook this week january 22-28: plate of carrot gnocchi
Photo: Liz Andrew/Styling: Erin McDowell

It may not be the season for scouring the open-air farmers market in your breeziest sun dress, but there’s still plenty of winter produce to sink your teeth into this time of year. Here, you’ll find seven timely dinners that put cold-weather veggies front and center, from carrots to squash to kale. So, fetch your roomiest tote bag, fill up on the season’s bounty and we’ll meet you in the kitchen.

23 Winter Comfort Food Recipes That Are Cozier Than a Fuzzy Blanket

what to cook this week january 22-28: hand reaching for plastic package of brussels sprouts
Elena Noviello/Getty Images

Shopping List

2 yellow onions
2 bulbs garlic
One 2-inch piece ginger
7 ounces Brussels sprouts
6 carrots
1 red bell pepper
2 ounces sliced shiitake mushrooms
1 ounce dried shiitake mushrooms
1 medium scallion
2 lemons
2 medium shallots
1 head cauliflower
1 leek
2 pounds sugar pie pumpkin or kabocha squash
1 lime
1½ pounds winter squash (such as butternut or kabocha)
1 large bunch Swiss chard (about 12 ounces)
2 bunches flat-leaf parsley
2 bunches kale
1 bunch sage
1 bunch microgreens (such as arugula or radish)
1 bunch thyme

½ pound ground chicken
3 large eggs

4 sticks unsalted butter
One 10- to 12-ounce block feta cheese
2 ounces grated Parmesan cheese, plus more for serving
4 ounces Gruyère cheese

4 slices bread
Pita, for serving
8 ounces cooked black or forbidden rice

Canned and Packaged Goods
One 15-ounce can white beans
32 ounces chicken stock
Sourdough croutons, for serving
One 15-ounce can chickpeas

Pantry Ingredients: grapeseed or canola oil, soy sauce, crushed red pepper flakes, mirin or dry sherry, toasted sesame oil, extra-virgin olive oil, kosher salt, Dijon mustard, freshly ground black pepper, curry powder, chili flakes, all-purpose flour, yellow curry paste, apple cider vinegar, flaky salt

Monday: Spicy Stir-Fried Chicken and Shredded Brussels Bowls

This low-carb, 25-minute delight is so satisfying that we promise you won’t miss the rice. If you need help shredding the Brussels sprouts, follow our guide. But if you’d rather spare yourself the work, simply buy them pre-shredded—we won’t tell.

Tuesday: Lemony Swiss Chard Salad with White Beans and Garlic Breadcrumbs

If you’ve only ever sautéed chard, let us be the first to tell you: The robust winter green is also delicious raw. Its sturdy nature allows it to hold up against weighty toppings, like garlicky breadcrumbs, tender beans and a zingy, citrusy dressing.

Wednesday: Spiced Cauliflower Soup

Any dish crowned with chili-garlic herb oil is one after our own spice-loving heart. Use vegetable stock in place of chicken stock to make this soul-soother vegetarian, and make it vegan by swapping olive oil or plant-based butter in for the dairy kind.

Thursday: Baked Feta with Garlicky Kale and Chickpeas

A one-pan dinner starring tangy, salty cheese? Swoon. Substitute the chickpeas with cannellini beans if you feel so inclined or play up their nuttiness by drizzling the whole skillet with tahini. Serve it with lemon wedges and warm pita.

Friday: Carrot Pasta

Easy to make—and even easier to devour. This carrot-infused spin on gnocchi is flavorful and cozy on its own, but just wait until you cook it in garlicky sage butter. Even your picky kids won’t mind the vegetables, thanks to all that shaved Parm.

Saturday: Yellow Curry Pumpkin Rice Soup

This comfort meal is vegan, gluten free and loaded with umami, thanks to dried shiitake mushrooms. Fresh lime, grated ginger and warming yellow curry paste impart brightness and heat to every drop, while rice makes the dish more filling than you’d think. (That said, we wouldn’t blame you for serving it with a crusty baguette.)

Sunday: Winter Squash Galette with Caramelized Onions and Gruyère

Plate each slice with dressed greens (or a dollop of sour cream) and you’ll have an Insta-worthy meal for the books. Use any winter squash you like; just don’t skip the pre-roast, since it guarantees that the gourd finishes cooking at the same time as the crust.

taryn pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...